Gingerbread Whirls Sandwich Cookies

These buttery, crumbly, cream filled, melt in your mouth cookies are so delicious and so easy to make too!  You can make them using homemade syrup or store bought.  The spices in the syrup and the cinnamon in the dough make these treats taste so festive, but you could enjoy them any time of the year, that’s for sure!

If you are going to be make the gingerbread syrup, you might want to make it ahead of time and let it cool and let the flavors come together:).

Gingerbread Syrup Ingredients:

  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • 1 pinch of black pepper
  • 1 tablespoon pure vanilla extract

Instructions for Gingerbread Syrup:

  1. In a medium saucepan, add all of the ingredients.
  2. Bring to a slow boil.
  3. Once boiling, reduce to simmer and allow to reduce until mixture turns into a syrupy consistency (about 15-20 minutes). Stir occasionally.
  4. Take off the heat and allow to cool to room temperature.
  5. Place in container with a lid, and store in the refrigerator for 7-10 days.  Shake well before using.

Ingredients for Gingerbread Whirls:

  • 1 ½ sticks unsalted butter (175 grams), softened
  • 1/3 cup (55 grams) confectioners’ sugar, sifted – plus extra for dusting
  • 1 1/3 cups (175 grams) all-purpose flour, sifted
  • 1/8 teaspoon fine kosher salt
  • ¼ cup (60 ml) gingerbread syrup
  • 1 teaspoon cinnamon

Ingredients for the filling:

  • 2 cups (300 grams) confectioners’ sugar, sifted
  • 1/4 stick (30 grams) unsalted butter, softened
  • 1 ounce (30 grams) cream cheese
  • 2 tablespoons gingerbread syrup

Instructions for baking cookies:

Preheat oven to 350° Fahrenheit.  Line baking sheets with parchment paper or silicone mats.

In a mixing bowl cream the butter and confectioners’ sugar for 2 minutes.  Add the gingerbread syrup and cinnamon and mix until combined.  Add the flour and salt, and mix until smooth and forms a soft dough.

Place the dough into a pastry bag and pipe 1½-inch swirls (or rosettes) onto the prepared baking sheets.

You should get 30 rosettes with this recipe (15 filled cookies).

Bake in preheated oven for 12-14 minutes or until golden brown.  Allow the cookies to cool on the baking sheet for a couple of minutes and then transfer to a wire rack to cool completely.

Prepare the filling:

Beat together the confectioners’ sugar, butter, cream cheese and gingerbread syrup until light and creamy.  Put the filling in a piping bag with a small star tip.  Pipe a swirl of icing on the flat side of half of the cookies and top with the remaining un-iced cookies.

Dust the tops with a little confectioners’ sugar.  Enjoy!!

Cookies can be stored in an airtight container for up to 3 days.

I hope you make these yummy sandwich cookies, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!

Glazed Gingerbread Cookies

These gingerbread cookies are so good coated with a luscious brown butter, maple glaze!  They can be eaten without the glaze too, but I highly recommend this yummy gloss because, well, it’s got brown butter in it.  You can’t go wrong with brown butter:)!

Santa would love these on his cookie plate, but do you really want to share?!  I didn’t think so…wink, wink!


  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 2/3 cup (150 grams) light brown sugar
  • 1 large egg, room temperature
  • 1/3 cup (110 grams) honey
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (110 grams) almond flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves

Brown Butter Maple Glaze:

  • 2 tablespoon (30 grams) unsalted butter
  • 1 cup (120 grams) confectioners’ sugar  
  • 1/8 teaspoon fine kosher salt
  • tablespoon maple syrup (or corn syrup)
  • 2 teaspoons vanilla bean extract (or pure vanilla extract)
  • 1-3 tablespoons milk (depending on the consistency you are trying to achieve)

Instructions for Glaze:

  • For the brown butter: in a sauce pan over medium heat place your butter to melt. Once melted, kick the heat up to medium high and cook until fragrant and golden brown. Remove from heat, and transfer to a mixing bowl. Be careful not to burn the butter.
  • Combine the brown butter, icing sugar, salt, maple syrup, vanilla extract and milk.  Dip the cookies in the glaze (or you could brush it on with a pastry brush).
  • Transfer to a wire rack to cool completely
  • Store the cookies in an airtight container

Instructions for Gingerbread Cookies:

In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together butter and sugar until light and fluffy, about 3-5 minutes. Mix in egg and honey.
In a separate bowl, sift flour, almond flour, baking powder, salt, cinnamon, ginger, and cloves. Add to butter mixer and mix until a dough forms.
Transfer dough to piece of plastic wrap and cover tightly. Refrigerate for 30 minutes or overnight.
Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper or silicone pads.
Roll out dough on a well floured surface until ¼-inch thick. Use a cookie cutter to cut into shapes.
Bake for 8-10 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare glaze and dip the top of the cookie and shake off excess glaze (while holding the cookie upside down).  You can color the glaze if you’d like.  I dipped the snowflakes, and then I put green food color in the glaze before dipping the trees.
Allow the cookies to dry on racks for at least 12 hours.  Enjoy!!
Store cookies in an airtight container in a cool area or in the refrigerator for up to 1 week.
I hope you make these tasty treats.  If you do, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!